Helen Dollaghan, food editor of The Denver Post from 1958-1993, selected recipes[2] she felt were the best and published them in this 1987 special section called “30 Years of Rocky Mountain Cooking.” Most are recipes[2] Helen or her readers developed.

On Fridays we share several of the recipes from her collection.

Canned beef broth
worked really well for us
in this delightful soup,
introduced by Paula Holt
and Helene Juarez who
wrote Authentic Mexican
Cooking (Fireside Books,
$7.95 soft cover).

Very finely chop tortillas in food processor or blender. Add cheese. Process until well mixed. Add butter, egg, salt, pepper and cayenne. Process until smooth. Roll into small balls, about the size of cherry tomatoes. Drop balls in boiling broth to which tomato puree has been added. Continue cooking at simmering stage to poach balls about 10 minutes. Serve in soup bowls sprinkled with Parmesan. Serves 6.

Save this for next
year’s fresh fruit season.
It is adapted from a
Gourmet recipe, and
we’ve never tasted
anything quite so
refreshing.